New season organic lamb begins around May/June when the first lambs from our earlier lambing flock are ready. The early lamb is paler in colour and particulary tender but mild in taste, with the richer flavour developing as the lambs are 'weaned' on to grass rich in red clover in the autumn and then graze on root crops of stubble turnips and kale over the winter. Organic farming practices, avoiding routine drugs and chemicals and using traditional rotations to keep the animals healthy are key to producing our delicious organic lamb.

We also have mutton available which is ideal for slow cooking casseroles and curries. Please ask us about availability of mutton. Our organic lamb is slaughtered a few miles down the road at a local abattoir, then brought back to our on farm butchery and hung for upto 10 days or more depending on the time of year. If there is a special cut you require, such as a Crown Roast or Guard of Honour, just ask our butcher, Keith and he'll say 'no problem'!